초록 ▼

최근 식품 안전성에 대한 국민 의식이 높아지고 식품 이물에 대한 관심이 증가하며, 기후변화로 인한 제조, 유통과정에서 이물의 유입빈도가 늘고 있으나 식품에서 발견되는 이물의 종합적인 조사 및 제어 연구가 부족하며, 생물적 이물은 훼손된 상태로 발견 되는 경우가 많아 신속 정확한 동정 및 발생 원인의 규명이 어려운 실정이다. 본 연구는 식품이물을 관리할 수 있는 대응책을 제시하고자 곤충의 생태, 행동학적 특성 연구를 통한 식품 중 벌레이물의 제어 기술 개발 및 식품 중 곰팡이 이물에 대한 원인분석 및 제품 성능평가를 하였으며, 식품유

최근 식품 안전성에 대한 국민 의식이 높아지고 식품 이물에 대한 관심이 증가하며, 기후변화로 인한 제조, 유통과정에서 이물의 유입빈도가 늘고 있으나 식품에서 발견되는 이물의 종합적인 조사 및 제어 연구가 부족하며, 생물적 이물은 훼손된 상태로 발견 되는 경우가 많아 신속 정확한 동정 및 발생 원인의 규명이 어려운 실정이다. 본 연구는 식품이물을 관리할 수 있는 대응책을 제시하고자 곤충의 생태, 행동학적 특성 연구를 통한 식품 중 벌레이물의 제어 기술 개발 및 식품 중 곰팡이 이물에 대한 원인분석 및 제품 성능평가를 하였으며, 식품유형 별 생산 공정도 작성 및 곰팡이 생성요인평가를 바탕으로 급배기 환경에 따른 저감화 수준 평가 및 곰팡이 오염제어 기술을 개발하고, 식품 제조공정 중 이물 혼입 방지기술 개발, 식품의 유통 보관 중 이물 유입방지를 위한 친환경 방제기술 개발을 통하여 방충, 항진균 기능성 식품 포장재 기술을 개발하여, 식품 안전에 대한 국민 불신을 해소하고자 하였다.

(출처 : 요약서 4p)

Abstract ▼

□ Purpose
Final Purpose: Development and supply of common techniques to reduction foreign material in distribution and production level through cause analysis of principal foreign material.
○ Research on control technique and cause analysis of insect foreign materials in foods.
○ Evaluation

□ Purpose
Final Purpose: Development and supply of common techniques to reduction foreign material in distribution and production level through cause analysis of principal foreign material.
○ Research on control technique and cause analysis of insect foreign materials in foods.
○ Evaluation of the product performance and analysis of the causes for mold foreign materials in food
○ Reduction technology of fungus foreign materials for food products
○ Development of techniques to prevent introduce of intermixed foreign materials in food manufacturing process
○ Development of natural-friendly techniques to control introduce foreign materials during storage and distribution of food

□ Contents
○ Selection of index insects (above 5 species) that has severe chance to introduce into food (cooky, noodle etc.)
○ Development of measuring methods for protein denaturation according to manufacturing conditions
○ Selection of main insects (2 species) that is founded as survival insects in foods and research on cause of insect introduce into foods through investigation of ecological and behavioral character of insects
○ Development of natural-friendly repellents application technique for anti-insect packaging that is affect to ecological and behavioral characters of insects as lure, boring, inhabit to food package
○ Research for seasonal and regional air fungal pollution levels and Identification
○ Research for fungal pollution levels according to food types(breads, Korean traditional cakes, and beverages etc) and Identification
○ Reduction technology of fungus foreign materials for food products: Determination of cause of fungus foreign materials from breads, Korean traditional cakes, and beverages etc.
○ Development of safety management system for reduction of fungus foreign materials based on manufacturing environment and manufacturing process analysis.
○ Evaluate the decrease in the fungus reduction rate of the packaging or container by using new materials containing eco-friendly materials.
○ Reduction technology of fungus foreign materials for food products:Determination of cause of fungus foreign materials from breads, Korean traditional cakes, and beverages etc.
○ Development of safety management system for reduction of fungus foreign materials based on manufacturing environment and manufacturingprocess analysis.
○ Reduction of intermix foreign materials through environmental analysis on stock stage of raw material, empty bottle ect.
○ Development of techniques for reduction and selection of foreign materials of piping facilities etc. in manufacturing process
○ Establishment of pest management program (prevention+monitering+control) by concept of Integrated Pest Management, IPM and by analysis of food manufacturing process environments
○ Selection of anti-insect/antimicrobial agents and development of coating technologies for the application to food package
○ Development of new packaging materials and verification of antiinsect/ antimicrobial effects of the newly developed packaging materials
○ Verification of commercialization and the possibility of food application of the newly developed packaging materials

□ Results
○ Selection of stored product insects (5 species) that has severe chance to introduce into foods
○ Development of natural-friendly anti-insect material application technique for anti-insect packing
○ Development of quantitative technique for discrimination of foreign materials
○ Publishing a retail and consumer promotion guide for reducing foreign materials during distribution and storage
○ Establish a data base for mold contamination monitoring(food type, regional, production line)
○ Investigate risk of individual homogenous fungi and collect data and information on new species
○ Development of Standard Guide Line for measuring fungi contamination and evaluating product performance
○ Job creation and academic presentation
○ Development of safety management system for reduction of fungus foreign materials based on manufacturing environment and manufacturing process analysis.
○ Preparation of a standard management manual that can be used at the food production site through analysis of foreign materials that can enter the entire food process by food type.
○ Development of decision-making model for diagnose, remove of foreign materials, and start management activities based on quantification of monitoring indicators
○ Development of technologies of anti-insect and antimicrobial food packaging

□ Expected Contribution
○ Propose development technologies guideline to reduce contamination of specific foreign material in foods
○ Elimination of public distrust in food safety
○ Prevention of negative effects(economic loss, food safety defamation, environment destruction, etc) by optimized pest control
○ Applied to the guidelines for application of food manufacturing sites (SOP)
○ Application of the detected poisonous production hazardous fungi management method and Control Technology
○ Used to prepare individual harmful fungi management standards byfood type/ production line
○ Select harmful target fungi for each site and use it in diagnosis field
○ Enlargement technology and market size for food manufacturing, foreign material control facilities and food factory construction industry
○ Reducing customers’ anxiety about major foreign materials (insect pest and fungi) in distribution of food and improving the confidence in food hygiene and safety through the development of anti-insect and antimicrobial packaging technologies

(출처 : SUMMARY 7p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 보고서 요약서 ... 3
• 국문 요약문 ... 5
• Summary ... 7
• 목차 ... 10
• 제1장 연구개발과제의 개요 ... 11
• 1. 연구개발 목적 ... 11
• 2. 연구개발의 필요성 ... 13
• 3. 연구개발의 범위 ... 32
• 제2장 국내·외 기술 개발 현황 ... 45
• 1. 국내 현황 ... 45
• 2. 국외 현황 ... 47
• 제3장 연구 수행 내용 및 성과 ... 50
• 제4장 목표 달성도 및 관련 분야 기여도 ... 637
• 1. 목표 달성도 ... 637
• 2. 관련분야 기여도 ... 643
• 제5장 연구개발성과의 활용계획 ... 646
• 1. 기술이전/기술지원 활용 ... 646
• 2. 사업화 ... 646
• 3. 후속연구 추진 ... 646
• 4. 정책활용 ... 647
• 5. 선행 및 기초연구 활용 ... 648
• 제6장 연구 과정에서 수집한 해외 과학기술 정보 ... 649
• 제7장 연구개발성과의 보안등급 ... 651
• 제8장 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 652
• 제9장 연구개발과제 수행에 따른 연구실 등의 안전 조치 이행 실적 ... 653
• 제10장 연구개발과제의 대표적 연구 실적 ... 654
• 제11장 기타 사항 ... 656
• 제12장 참고 문헌 ... 657
• 끝페이지 ... 658